Pecan Bundt Cake with Brown Sugar Caramel

Pecan Bundt Cake with Brown Sugar Caramel
Pecan Bundt Cake with Brown Sugar Caramel

Today’s recipe is for a delicious pecan bundt cake with brown sugar caramel, perfect for many occasions. I like making it on a cold late summer evening when it’s raining outside and I’m stuck at home with no plans. But it also makes a great companion for a picnic or a potluck.

You only need simple ingredients that you probably already have at home. However, I have added a little twist to this recipe. Unlike a traditional bundt cake, for this one you will also need:

  • Scottish oatmeal: adds flavor and a little dietary fiber
  • Cream: makes the cake moist and airy
  • Pecans: add flavor and texture

The flavor of the cake is light and nutty, but the caramel sauce is quite intense. You can substitute chocolate chips for pecans if you have allergies (or don’t like nuts). I recommend dark chocolate since the caramel is already quite sweet.

When making the caramel sauce, make sure the cream and butter are at room temperature. If they are cold when you’re adding them to the hot sugar, the sauce will become lumpy.

If you can’t eat it all within a few days of making it, the bundt can be frozen. I would recommend freezing inside a tupperware container and letting it thaw covered inside the same container. If you let it thaw out in the open it might become very dry and brittle.

For bundt pans with thin and sharp edges, like the one I used, you must grease them very well, otherwise the cake will stick. I recommend using room temperature (solid) butter and pushing it very well into the grooves, leaving a thick layer behind. Then dust the pan with flour.

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And this is how to make the recipe:

Pecan Bundt Cake with Brown Sugar Caramel



For the bundt cake:

  • 1 cup (150 g/ 5 1⁄4 oz.) all-purpose flour
  • ½ cup (75 g/ 2 ½ oz.) Scottish oatmeal
  • ¾ cup (150 g/ 5 1⁄4 oz.) granulated sugar
  • 1 stick (115 g/ 4 oz.) unsalted butter
  • 4 large eggs, room temperature
  • ⅔ cup (160 ml/ 5 ½ fl. oz.) cream (35% fat content)
  • 1 cup (100 g/ 3 ½ oz.) pecans, finely chopped
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 3 tbsp. unsalted butter for greasing the baking pan
  • 4-5 tbsp. flour, for dusting the baking pan

For the dark brown sugar caramel:

  • ½ cup (100 g/ 3 ½ oz.) dark brown sugar
  • ⅓ stick (40 g/ 1 ⅓ oz.) unsalted butter at room temperature
  • 1⁄4 cup (60 ml/ 2 fl. oz.) cream (35% fat content) at room temperature


For the bundt cake:

  • Preheat oven to 180 °C (350°F).
  • Sift the flour into a bowl, add the baking powder and mix.
  • Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the cream, vanilla extract, salt and whisk.
  • Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted allow it to cool to room temperature.
  • Using a spatula add the flour mix to the eggs bowl in three steps, mixing after each step until the flour is well incorporated. Make sure not to overmix. Add the Scottish oatmeal in two steps, mixing after each addition. Add the melted butter in two steps and mix until well incorporated. Add the chopped pecans, and gently incorporate them into the batter.
  • Grease the bundt mold with butter. Dust with oat flour and shake the mold to evenly distribute the flour. Remove any excess flour. Pour the batter into the mold and bake for 40-45 minutes until the cake is golden brown. Insert a toothpick into the center, if it comes out clean, the cake is fully baked.
  • Once baked, take the mold out of the oven and allow the bundt to sit for 10 minutes in the mold. Invert the bundt cake onto a cooling rack and allow it to cool completely.

For the dark brown sugar caramel:

  • Place the sugar in a medium pan and spread it evenly. Place the pan over medium heat until the sugar begins to caramelize. Do not stir or shake the pan during this time. Once the sugar begins to caramelize, gently shake the pan and add the butter. Stir until the butter is melted, then add the cream and stir. Reduce heat to low heat and let the caramel simmer for 5 minutes. Pour over bundt cake.